Thursday, May 31, 2012

German Chocolate Cake as Pudding

8 ounces Baker's German's or semisweet chocolate, broken into squares or coarsely chopped

2/3 cup whole milk

2/3 cup heavy cream

4 large egg yolks, at room temperature

1 teaspoon vanilla

Pinch of kosher salt

Scant 1/2 cup custard for German chocolate cake (see recipe)

1. In a large metal bowl set over a saucepan of simmering water, melt the chocolate, stirring often. Remove from the heat.

2. In a medium saucepan, bring the milk and cream just to a boil. Remove from heat.

3. Whisk the egg yolks into the melted chocolate, then gradually whisk in the milk and cream. Return the bowl over the simmering water and cook the pudding, stirring often, until it thickens, 4 to 5 minutes. Remove from the heat and stir in the vanilla and salt.

4. Divide half of the pudding among 6 custard cups or cappuccino cups. Top each serving with a scant tablespoon of the custard. Top with the remaining pudding, then with a teaspoon-sized dollop of the custard. Cover with plastic wrap and chill before serving.

Each serving: 486 calories; 7 grams protein; 32 grams carbohydrates; 2 grams fiber; 38 grams fat; 13 grams saturated fat; 212 mg. cholesterol; 75 mg. sodium.

Wednesday, May 30, 2012

Cool Southwestern Corn and Avocado Salad


Tuesday, May 29, 2012

Chicken or Steak with Balsamic BBQ Sauce


For the Balsamic BBQ sauce:

For the chicken or steak:

  • 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
  • Salt and freshly ground pepper

For the BBQ sauce:


Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken or steak:

Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.
ated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

Monday, May 28, 2012

Soy Citrus Scallops with Soba Noodles


  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh orange juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon bottled ground fresh ginger
  • 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)
  • 1 tablespoon dark sesame oil, divided
  • 1 pound large sea scallops
  • 4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles)
  • 1/8 teaspoon salt
  • 1/4 cup thinly sliced green onions


    1. 1. Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.
    2. 2. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; sauté 1 minute on each side or until almost done. Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.
    3. Steamed peas vinaigrette: Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender. Combine with 1/3 cup thinly sliced radishes. Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 1 1/2 teaspoons mirin, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt; stir with a whisk. Pour over peas mixture; toss.

Sunday, May 27, 2012

Guacamole Cilantro Lime Burger


  • Guacamole
  • 2 avocados - halved, peeled, and pitted
  • 1/2 lime, juiced
  • 1 fresh jalapeno peppers, seeded and minced
  • 1/2 cup diced tomatoes
  • 1/4 cup minced onion
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon salt to taste
  • Burger
  • 2 pounds lean ground beef
  • 1/2 lime, juiced
  • 1 tablespoon minced garlic
  • 1 teaspoon chili powder
  • 1/2 cup diced onion
  • 1/2 cup chopped cilantro
  • 6 slices Monterey Jack cheese
  • 6 hamburger buns


  1. Preheat an outdoor grill for medium heat.
  2. To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, jalapeno, tomatoes, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside.
  3. In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, chili powder, 1/2 cup diced onion, and cilantro. Form the meat into 6 patties.
  4. Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.

Thursday, May 24, 2012

Peanut Butter Chocolate Banana Cream Pie

What You Need

 NILLA Wafers, finely crushed (about 1 cup)
cup butter, melted
squares BAKER'S Semi-Sweet Chocolate, divided
cup PLANTERS Creamy Peanut Butter
 bananas, cut lengthwise in half, then crosswise into quarters
pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
cups cold milk
cups thawed COOL WHIP Whipped Topping, divided
Tbsp. PLANTERS Salted Peanuts, coarsely chopped

Make It

HEAT oven to 350ºF.
MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 chocolate square. Refrigerate.
MICROWAVE remaining 1-1/2 chocolate squares and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.

Kraft Kitchens Tips

Enjoy this pie on a special occasion but remember to keep tabs on portions.
Special Extra
Garnish each slice with a NILLA Wafer just before serving.
How to Make Chocolate Curls
Warm BAKER'S Chocolate slightly by heating it, unwrapped, in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the square steadily between thumb and fingers of one hand and draw a peeler slowly over flat bottom of square. Allow a thin layer of chocolate to curl as it is peeled off the bottom of the square. This will make long, delicate curls. Make short curls using the same technique on the narrow sides of the square. To arrange curls on a dessert, use a toothpick to lift them into place

Wednesday, May 23, 2012

Bacon-Cheddar Pinwheels


 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
 tablespoons ranch dressing
 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
 cup finely shredded Cheddar cheese (2 oz)
 cup chopped green onions (4 medium)


1 Heat oven to 350°F. 2 If using crescent rolls: Unroll dough; press each into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press each into 12x8-inch rectangle. 3 Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. 4 Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. 5 Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Thursday, May 10, 2012

Cinnamon Pull Apart Bread

cans (7.5 oz. each) refrigerated buttermilk biscuits
cup granulated sugar
Tbsp. ground cinnamon
cup butter or margarine, melted
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
cup powdered sugar
1 to 2
Tbsp. milk
HEAT oven to 350°F.
step 1
CUT each biscuit into quarters.
step 2
MIX granulated sugar and cinnamon in medium bowl. Add biscuit pieces, in batches; toss to coat.
step 3
PLACE half the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan.
step 4
BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread

Wednesday, May 9, 2012

Cinnamon Roll Waffles with Cream Cheese Glaze

 can Pillsbury® Grands!® refrigerated cinnamon rolls with cream cheese icing
 cup powdered sugar
 tablespoons milk
 teaspoon vanilla


1 Heat waffle maker; spray with cooking spray. Remove cinnamon rolls from can; set icing aside.
2 For each waffle, place 1 cinnamon roll in center of waffle maker; close. Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown.
3 Meanwhile, in small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.
4 Serve glaze over hot waffles.

Tuesday, May 8, 2012

Chocolate Waffles


Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.

Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.

Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.

Divide the waffles among plates. Dust with confectioners'sugar and top with berries and/or chocolate syrup.

Monday, May 7, 2012

Veggie Casserole with Dill Drop Biscuits

medium onion, chopped (1/2 cup)
bag (1 lb) frozen broccoli, carrots and cauliflower
cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
container (10 oz) refrigerated Alfredo pasta sauce
2 1/4
cups Original Bisquick® mix
cup milk
teaspoon dried dill weed
1 Heat oven to 400°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 2 to 3 minutes, stirring occasionally, until crisp-tender.

  • 2 Stir in vegetable mixture, broccoli and Alfredo sauce; reduce heat to medium. Cover; cook 5 to 6 minutes, stirring occasionally, until hot. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
  • 3 In medium bowl, stir Bisquick mix, milk and dill weed until soft dough forms. Drop dough by 9 spoonfuls onto hot vegetable mixture.
  • 4 Bake 18 to 22 minutes or until biscuits are golden brown.
  • Sunday, May 6, 2012

    Szechuan Chicken and Noodles

    3 (5-ounce) skinless boneless chicken breasts, cut on diagonal into thin strips
    2 tablespoons cornstarch
    2 teaspoons canola oil
    3 cloves garlic, minced
      1 (10-ounce) package broccoli slaw
    1  bunch scallions, thinly sliced
    1/2 teaspoon red pepper flakes
    4 ounces whole wheat spaghetti, broken in thirds and cooked according to package directions
    2 tablespoons reduced-sodium soy sauce
    1 tablespoon sherry vinegar
      teaspoons sugar                                                                                                                                                                   2 tablespoons pine nuts, toasted
    • 1
      Combine chicken and cornstarch in large zip-close plastic bag. Squeeze out air and seal bag. Shake until chicken is coated evenly.
    • 2
      Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat wok. Add chicken and stir-fry until cooked through, about 3 minutes. Add garlic and stir-fry until fragrant, about 30 seconds; transfer to plate.
    • 3
      Remove wok from heat; wipe clean with wet paper towel to remove any cornstarch. Set wok over high heat and add remaining 1 teaspoon oil. Add broccoli slaw and stir-fry until crisp-tender, about 4 minutes. Add scallions and pepper fl akes; stir-fry 2 minutes.
    • 4
      Return chicken to wok along with spaghetti; stir-fry until heated through, about 2 minutes. Add soy sauce, vinegar, and sugar; stir-fry until mixed well, about 1 minute. Serve sprinkled with pine nuts.

    Friday, May 4, 2012

    Inwood Burger


    • 1 pound ground beef
    • 4 soft sun-dried tomatoes, chopped
    • 2 green onions, finely chopped
    • 2 cloves garlic, minced
    • 1/2 green bell pepper, chopped
    • 1 egg
    • 3 tablespoons bread crumbs
    • 1 dash Worcestershire sauce
    • 1 dash hot pepper sauce (such as Tabasco®)
    • salt and pepper to taste
    • 1 teaspoon vegetable oil
    • 8 English muffins, split and toasted


    1. Mix the beef, sun-dried tomato, green onions, garlic, bell pepper, egg, bread crumbs, Worcestershire sauce, salt, and pepper together in a bowl using your hands to assure the ingredients are equally integrated. Form into 8 1/2-inch thick patties.
    2. Heat the vegetable oil in a skillet over medium-high heat. Cook the burgers in the hot skillet until cooked to your desired degree of doneness, 5 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on the toasted English muffins

    Thursday, May 3, 2012

    Chicken Fajitas

    • 3/4 cup dark Mexican beer
    • 2 tablespoons lower-sodium soy sauce
    • 2 tablespoons fresh lime juice
    • 1 tablespoon canola oil
    • 1 tablespoon Worcestershire sauce
    • 3 garlic cloves, crushed
    • 1 pound skinless, boneless chicken breast halves, cut across grain into 1/2-inch-thick strips
    • 1 cup sliced onion
    • 1 orange bell pepper, seeded and sliced
    • 1 yellow bell pepper, seeded and sliced
    • Cooking spray
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 8 (6-inch) flour tortillas
    • 1 jalapeño pepper, thinly sliced
    • Salsa (optional)
    • Reduced-fat sour cream (optional)
    • Fresh cilantro leaves (optional)
    • Tortillas
    • 1. Combine first 6 ingredients, stirring well. Place chicken in a zip-top plastic bag. Add 3/4 cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.
    • 2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Remove onion and bell peppers from bag, and discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Toast tortillas in pan, if desired. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas. Divide onion mixture evenly among servings. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired

    Wednesday, May 2, 2012

    Layered Black Bean Dip

    pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    cup canned black beans, rinsed
    can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained
    cup KRAFT Mexican S

    SPREAD cream cheese onto bottom of shallow dish.
    TOP with remaining ingredients.
    tyle Finely Shredded Four Cheese

    Tuesday, May 1, 2012

    Chicken Flautas with Black Beans

    • 6
      10 inches flour tortillas
    • 1/2
      cup chopped onion (1 medium)
    • 1
      clove garlic, minced
    • 1
      teaspoon cooking oil
    • 2
      cups shredded cooked chicken
    • 1
      cup canned black beans, rinsed and drained
    • 1/2
      cup bottled salsa
    • 1/2
      cup shredded Mexican cheese blend (2 ozs.)
    • 2
      tablespoons snipped fresh cilantro or oregano
    • Cooking oil for frying
    • 3
      cups shredded lettuce
    • Purchased guacamole (optional)
    • Bottled salsa (optional)
    • Dairy sour cream (optional)
    • Cilantro leaves (optional)
    • Directions
      1. Preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.
      2. Meanwhile, for filling, in a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro.
      3. For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks.
      4. In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365 degrees F. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 degrees F oven while frying remaining flautas.
      5. To serve, remove toothpicks. Halve flautas crosswise. If desired, serve with guacamole, salsa, sour cream, and cilantro.
      From the Test Kitchen